This is the finished wedding cake... my very first wedding cake!!
Yesterday my new cake pans were delivered and I immediately put them to work. Let me emphasize, I am not a professional. I have zero training in cake-making. None. at. all.
But I've been making them since I was a teenager and I love doing it. Well, since my baby brother decided that he wanted me to make his wedding cake (above)...my first-ever wedding cake, I've been studying, reading, and practicing every chance I get.
When my pans arrived yesterday, I immediately wanted to play with them. And since my brother and very sweet soon-to-be sister-in-law haven't decided between Marshmallow Fondant and Buttercream...I decided to bake 2 miniature cakes for them to look at.
Before I trick you into thinking I actually finished two cakes yesterday, let me say....I didn't. But maybe I'll make more progress today.
In the meantime, here's what I did get done. Did get done? Is that grammatically correct? It sounds funny.
Anyway. First, I tried out a new recipe for wedding cake. Boxed cake mix is yummy, but way too soft for a multi-tiered wedding cake.
However, instead of making them completely from scratch, I'm going halfway. My best friend Kathy had a relative in Louisiana who used to bake and sell cakes and she shared this recipe with me a few months ago! It's delicious, durable, and easy to make so here you go!!
PrintRecipe
Super Moist Durable Vanilla Cake Recipe
Description
This vanilla cake is much denser and sturdier than plain boxed mix. It's delicious, moist, and dense enough to stand up to multiple tiers! I love it! Makes approximately 5 cups of batter.
Ingredients
- 1 (15.25 oz.) White Cake Mix, I prefer Pillsbury*
- 3 oz. extra cake mix or 3 oz. all purpose flour
- 3 Whole Large Eggs (or ⅔ cup of egg whites)
- ½ cup water
- ⅓ cup oil
- 1 cup (8 oz.) sour cream
- 1 small box (3.4 oz) of instant vanilla pudding mix** (or use white chocolate pudding for a whiter cake)
- *Be sure to read my post on adjusting recipes for smaller cake mixes!
- **Use the DRY pudding mix - do not actually make pudding!
Instructions
- Thoroughly mix all ingredients together. Bake at 325° for about 38-45 minutes (for pans 10" and smaller), just until a toothpick comes out clean. If your pans are larger, the cooking time may be up to an hour or more..
- Allow it to cool in the pan for 10 minutes, then flip out onto a cooling rack to finish cooling.
- Please see notes below the recipe for updates and tips!
*If you want a pure white (no egg whites or dyes from the pudding, check out this True White Cake (White Almond Sour Cream Cake) recipe.
**Pillsbury Cake mixes are my brand of choice for white, yellow, butter and strawberry cakes. When I do chocolate cake, I use Duncan Hines and when I do carrot cake, it's Betty Crocker.
*** (Update September 2012) Pillsbury has changed their box mixes to a size of 15.25 ounces. Because I'm so set in my ways and amounts for pans and recipes, I opt to buy extra cake mixes and weigh then add in an extra 3 ounces of cake mix to each recipe. Does that make sense? Check out my post here for more details.
Do you have any questions about this cake? Please leave them in the comments and I’ll do my best to answer and help out!
Jan
I'm a little confused. You said you had to make a plain cake mix because you were running low on sour cream...there is no sour cream in the recipe you were using? Am I missing something? I was thinking about trying this myself. (Not for a wedding!)
Nyla
Hi there. In your recipe you have a sour cream. I know that for the sponge cake you can’t add anything besides egg, sugar and flour. If you are adding sour cream, it means that it’ll not have a texture as sponge cake, it’ll be like a biscuit. What texture does your cake have?
MONIQUE D MARTINEZ
It ends up with a very moist cake. This recipe is amazing if you follow her directions. I use it all the time and get so many compliments.
Melanie
There was a cup in recipe
Rose Atwater
Thanks for pointing that out Jan - so glad you caught it! The recipe includes 1 cup of sour cream - I'm updating now! That's what I get for not proofreading my own writing!
Maricel
Hi! What brand or type of pudding are you using? Where can I find one. THAnks!
Rose
I use Great Value (Walmart brand) instant pudding mix.
Jensine onuwa
How much cake mix do you use for an 8x3 cake pan.
Rose Atwater
I don't bake with 3-inch deep pans so I'm afraid I can't help with this.
Michelle Ayers
Baked this 3 times this week, taste is amazing but baking time was well over the hour mark. Thank you! Have marked it as fave for novelty cakes too 🙂
Rose
I'm so glad you like it!! But over an hour, huh? WOW! For my smaller pans (10" and under), I always set the timer for 38 minutes. I may have to add a few minutes if I overfill the pans, but usually 38 mins is perfect. If they're bigger than 10" it does take longer though! And thanks for mentioning the time thing... I edited the recipe to reflect that!
jensine
How many pans do I us for this cake recipe.
Rose
This recipe will work for (2) 8" pans.
Michelle Ayers
I think its my oven 🙁 this was in a 10" round) I had a thermometer in there to make sure temp was right. Weird. But oh so delicious!! Thank you!
Tami
I actually have the same problem with the time, I realized part of the problem was using my convection setting and then I tried the bake even strips and it still takes me longer? at least an hour for 10" cake 🙁
michelle
I found it depends on the tin too, dark or light metal makes a difference. But once I had my oven temp fixed it was okay. Is the cake still delicious? Mine was still nice and moist and delicious, i just would make sure i left the timer on longer.
Tami
Yeah they are fine but I still worry that they are going to dry out 🙁 I am going to buy an oven thermometer and see if it is my oven not at the right temp. I use the wilton pro series 2" baking pans and I fill them just over the halway mark but I also may try a heating core.
Michelle Ayers
in fact I'm sitting here enjoying a coffee and cut offs as I type. Thanks for your blog!
michelleayers
Just made this again last night now that my oven has been fixed. 38 mins precisely!!! Thanks again for an amazing recipe. One question: I need a deep cake, do you advise double mixture or two cakes on top of each other. Thanks!!
Rose
I usually do 2 layers. If you try to bake one that's too thick - they never seem to get done in the middle! I'm SO glad it's working out for you now 🙂
Monica
I grabbed a small big of instant pudding and its an ounce....are u meaning 3 oz. once made. sorry im new at this.
Rose
No, the box should read 3.4 oz BEFORE made.
Chastidy
The vanilla bean that jello now makes is awesome in this!!!!
Monica
Box*
Jeanne
Do you use the Pillsbury white cake that already has pudding in the mix?
Rose
Yes ma'am!
emily
When making a chocolate cake do you still use the vanilla pudding or switch to chocolate? Thanks!
Rose
I use chocolate! I'm sure vanilla would do fine, but I usually try to match the pudding flavor to the cake flavor!
Jessica
Would you still use vanilla pudding for yellow cake mix?
Rose
Yes ma'am!
Sarah
Have you ever tried this recipe for a Marble Cake? If so, how was it and what brand marble did you use? Thanks!!
Kibbie
Since you've measured out the 3oz of extra Pillsbury cake mix a few times now, could you tell me what it equates to in dry cup measure? I don't have a scale :/
Rose
It's just under half a cup.
Linda Stuckey
Rose, I love your site & FB page. I was wondering if this recipe would be suitable to bake in smaller...7" and 8" springform pans..for a 1 year old's birthday cake? I've used your recipe using chocolate cake mix to bake cupcakes, and they turned out so moist & perfect! Thank you!
Rose
Hi Linda 🙂 I've baked it in all size pans, but never a springform pan. You might give it a trial run to make sure nothing goes wrong!
Linda Stuckey
Ok...I will! Thanks so much! Your work is just amazing! I'm also from MS and have followed your board for awhile now..Great job!
Msadowski
Does this make 2 8" round cakes? If I wanted to make a 3 layer cake, how many boxes would I need to buy? Also, how many mini cupcakes does this make??
Rose
If you use it in two 8" round pans, they won't be a full 2 inches tall (each) but you should have enough.
debra ann cardone locke
what temperature would you use for a 13 by 9 pan and for how long??? i am so anxious to try this recipe thank you
Rose
I would bake at 325° for about 40-45 minutes and it would be best if you use a heating core in the middle and/or use towels (click here for instructions) so it won't dome in the middle!
debra ann cardone locke
thank you so much for the quick reply and the helpful education
Susan
I’m baking a 13x9. With baking strips. How long and what temp? Also I want to freeze in frosted cake. Do I take it out of the pan before freezing ? Love your site. Thanks
lisa
Heya,
I loved reading through your site and did my explosion cake for fathers day based on your superman cake 🙂 I am in the UK and was wondering, when you talk about white cake mix (pilsbury) and pudding mix, what are these? Are these pre-made boxes of ingredients? I'm trying to see what could be a UK alternative..?
Rose
Hi Lisa - they are pre-made boxes and I have no idea about what kinds of products you might have in the UK that are comparable!? Sorry!! Rose
michelle
in australia I use the Betty croker moist white cake, or Duncan hines moist vanilla cake and Cottee's instant Vanilla pudding, if that helps!
Rose Dale
Hi Rose it's Rose, lol. Do you think buttermilk would work in place of the water or would I have to add acv and baking soda to balance it out?
Rose
Oooh, you're getting into baking chemistry and I'm NOT an expert on that. I guess my recommendation would be to do a trial run and see what happens 🙂 Sorry that's not much help!
Katie
Just recently found your website and love it! I've only been baking and decorating cakes for about a year and love learning all the wonderful tips on the internet. I'm always looking for a new cake recipe and thought I would try this. One question though....I don't like to make cakes that have to be refrigerated. With the sour cream in the recipe do you refrigerate yours?
Rose
No, refrigeration is not required!
Michelle
Is there a substitute for the sour cream? Can it be left out?
Rose
You can use plain yogurt - regular or greek.
Carol
Why is the mix so thick does not run in pan easy you have to spread with Ladle And do you have a real good taste vanilla frosting for wedding cakes. Do you freeze your layers before you frost ty so much for your help am new at this making my first wedding cake sincerely carol
Rose
That's just the way the batter is - very thick. I use this frosting : http://rosebakes.com/VanillaButtercream. I do not freeze my layers but I do like them chilled.
Mary
Katie just made the tie-dye cake. It's beautiful before going in the oven. Will wait to see. We didn't add the extra cake mix because the batter was so thick. It kept riding up the beaters to the mixer and I was afraid to thicken it more.
Rose
I'm so glad it turned out!! YAY!!
Julie
I want to make this Durable Vanilla cake in a 10" square pan. I want the finished cake to be high - 6 layers = 3 cakes split. Do I cook one mixture in a 10' square pan 3" high at 325 and for how long?. Is one mixture enough for one 10' square pan? I have to make it within the next few days.
Help!!
Rose
I don't bake in 3" tall pans so I'll give you my best guess and tell you what my chart says, but I can't make promises! According to my charts, you'll definitely need more than one recipe. My recipe makes around 5 cups of batter - you'll need about 9 cups. You'll also want to bake at 325° for about 65-75 minutes and it would be best if you use a heating core in the middle and/or use baking strips or towels (click here for instructions) so it won’t dome in the middle!
Julie
Thank you Rose - I think I need your chart!
Happy Cooking Julie
Julie
Rose, could you tell me how big the bottom cake of the Gray and Yellow cake is and how much mixture, plus the cooking time?
Rose
That was more than 3 years ago, but I think it was 14" square and I did 3 layers of cake If they were 14" pans, then each layer used about 13-14 cups of batter.
Leslie
How many cups of batter would you need for 12 x 18 and how long to bake?
Rose
14 cups for the pan. The bake time is going to be 45 mins to an hour and I highly recommend using baking strips and a heating core.
Shavon
Can this recipe be doubled? I have a 6quart KA and needed enough batter for 2 12" and 2 6" cakes... Can I double the batter?
Rose
Yes, I double and even triple it all the time!
Kristi
How long would you bake cupcakes using this recipe?
Thanks!
Rose
I bake them for exactly 18 minutes at 325°F.
michelle
Hi Rose,
could you tell me how deep the cakes are,you made for the farmyard scene please,i,m making these cakes on thursday for my grandsons 1st birthday so need to get it right ,
thanks Rose,
Rachel
I'm curious--when you say regular mixes make cakes that are too soft to stack, do you put support dowels in your cakes or do you just stack them?
Rose
You can see how I stack cakes here: http://rosebakes.com/cowboy-western-cake-smash-cake-how-to-stack-cake-tiers-tutorial/
Rachel
This is helpful (as is your entire website). I am making my biggest wedding cake ever in a few weeks and I'm looking for tips to make sure it goes as perfectly as possible. I'll keep looking around and asking questions as needed. Thanks!
Amy
Do you beat the mixture for 2 minutes like the box says?
Rose
I have to honestly tell you, I never time how long I beat them. I just mix until it's all incorporated and smooth, then quit. I guess it's become intuitive for me.
Donna
Why did my cakes fall when they cooled?
Rose
I can't say with 100% certainty but in my experience, either the cakes aren't cooked completely or evenly OR the batter was overbeaten.
Donna
Rose when you double the recipe do you put in 2 boxes of pudding mix? My cake were like to moist when I doubled the recipe. Cakes didn't look good when you cut them, but tasted good. Help?
Rose
Yes, I always double everything and I haven't had that problem. But these days I also add a little extra cake mix ... are you doing that? Here's why: http://rosebakes.com/smaller-cake-mixes-how-to-adjust-recipe-recipes-fix/
Gladys
Hi Rose, Can I substitue white cake mix for yellow cake mix?
Rose
Yes!
Gladys
great! Thank you.
Mary S.
Hi,
Is this Recipe for 1 10in round? Or 2?
Rose
This recipe will fill 1 10" round pan.
Toni
Hi Rose,
Love reading your blog and your recipes are keepers for me. Is this wedding cake durable enough to cover in fondant? I can't tell if you covered the cake in butter cream or fondant. It is beautiful! So talented for someone that has had no training!?
Rose
Yes - this is the recipe I use for ALL of my cakes! I change up the cake mix & pudding flavors to do strawberry, chocolate, lemon, funfetti, butter, etc.
Arlene
I'm making my 1st wedding cake in June; 3 tier, butter cream icing & have to transport 2 hrs away. Can each tier sit directly on each other or is each one on it's own board? How do I set it up for "secure" travel? Thanks in advance for your advice; think I'm getting addicted to your website...it's wonderful & informative!!
Rose
I didn't have great luck taking a cake that far (I've done it twice and had problems both times), but if I had to do it, I'd recommend not stacking it up until you get there. And then you can see my tutorial for stacking cakes here: http://rosebakes.com/cowboy-western-cake-smash-cake-how-to-stack-cake-tiers-tutorial/.
Arlene
Thanks for the advice/tutorial; much appreciated.
Kerry Smith
I baked this cake for my baby's 2nd minnie mouse birthday party this weekend. My first decorated birthday cake :-). It was cleaned up down to the last crumb, everyone loved it. Oh and it did take over an hour to bake ( I overfilled my pans - 10" and 6"). However, when cutting the fondant covered cake, it was very sloppy, and practically fell apart. A friend who's partially into the cake business said that's because it was too moist for the fondant. Any ideas?
Rose
I have no idea why it fell apart - I use this recipe every single week under fondant without any trouble. Unless maybe the overfilled pans meant that it was just slightly undercooked/too soft!?
Kerry Smith
I think you're absolutely right. I did make a smaller one too with the left-over batter and it cut perfectly. Thanks for your prompt response, very much appreciated. 🙂
Bethanh
I am LOVING your site! Can this recipe be used to make cupcakes? If so, how many will it make? How long should they cook? And how full do you fill the cups in the pan?
Thank you so much!! I am going to make them, along with you super cool icing, for a going away party next week.
Rose
Hi! I use the medium cookie scoop from Pampered Chef to scoop out the batter for cupcakes and I usually end up with 36-40 cupcakes. I bake them for 18 minutes at 325°F. I make sure the scoop is full - maybe slightly over-full but not heaping at all! If I remember right, the scoop is a 2 tablespoon scoop. Thanks for reading!
Arlene
Making a 2 tier cake, each tier is 2 layers (8x2 & 10x2); how much batter per pan & approx. bake time for 10"; will be using baking strips.
Either using your White Almond Sour Cream or Vanilla Cake recipe; do these do well/support with your marshmallow fondant?
Thanks, again. You're a blessing & inspiration to beginner bakers.
Rita
I am making a 3tier cake with this recipe 12inch9inch7inch how many boxes of cake mix for each do I need and I am also filling each one iam afraid it will fall apart I've been reading that some of the people cakes have fall apart this is for a baby shower
Rose
Depending on the height of your cakes, you'll likely need 6-8 boxes of cake mix. I've never filled a cake with jam so I can't give advice on that.
Andrea
Quick question. I am planning on making a certain of your John Deere tractor cake. I made the fondant today, plan on making the buttercream on Wednesday, the cakes on Thursday, assembling cakes with buttercream and fondant on Friday, then party is on Saturday afternoon. Is this timeline ok? I know the buttercream is supposed to be refrigerated but the fondant is not. So once I assemble on Friday can the cakes just sit out until Saturday afternoon? I have a three year old and a 14 month old and just will not have time to assemble on Saturday and get ready for party.
Andrea
Not quite sure my original went through. I am using your marshmallow fondant recipe, buttercream recipe, cake recipe, and a version of your John Deere tractor cake. I know the buttercream is supposed to be refrigerated but the fondant is not. Can I assemble everything on Friday and leave out on the counter if the party is Saturday afternoon?
Rose
Absolutely!
Andrea
Thanks for the reply.
Grace Magallanes
I made the vanilla cake this weekend . I followed your recipe except I did use white chocolate pudding and added 4eggs . I used your cookies n cream for the filling and used your butter cream frosting . Omg! It was soooo good ! Everyone raved about how delecious the cake was. Thank you so much .
Rose
Thanks awesome!! Thanks for letting me know!
Kaylin
Would I be able to use lemon cake mix and lemon pudding mix or would that change the quality at all?
Rose Atwater
It works perfectly!!
deb weaver
Hi, I was wondering if the amount of water for this recipe is correct? It is so thick.. not even like a cake batter..Thanks
Rose
Yes, it's a very thick batter! That's what makes it such a dense & sturdy cake.
Gayle
I used the recipe, but my batter was a "little thicker" than what I am accustom to, but not like some homemade pound cakes that I have made...Did I measure wrong?
Sure have enjoyed all the comments.
Rose
Yes, it will be much thicker than normal. I actually use a cookie scoop to move it from bowl to pan!
Erica Miles
I feel validated. Haha! I followed your recipe using a scale and was kind freaking out with how thick it was. I had doubled it using 2 red velvet mixes with 1 chocolate pudding, 1 vanilla, and extra red food coloring. I opted for the extra flour because I didn't have an extra mix. Using a scoop was th only way I could think of to get it evenly into my 3 pans. They are baking now, but I needed to know if the thickness was okay, so I scrolled through the comments and found this. WHew!
Rose
YES - super thick batter! I hope they turn out beautiful for you!
Cheryl
Rose, you are awesome. I love your site and every email I get!! Thank you so much for your time that you put into all of this to help out other!! May God bless you!!
Rose
Awww, thank you Cherly! Hugs!!
Jennie
I'm using 10 and 8.5 inch loaf pans to make a truck cake, any suggestion on baking time?
Rose
All I can say is set your oven low - 300-325°F and bake slowly. Check it often with a toothpick for doneness.
Erica Grzejka
Hi Rose,
I was wondering if you could help me. I have to make a Gluten free cake. Do you think I could use this recipe? Instead of the box cake mix could I replace with the bobs red mill gluten free 1-1 mix? And would I just measure out the box amount in bobs flour do you think?
I want it to still be fluffy and nice. Not sure if just using that flour would help. All though on the box it says just replace four with thr bobs. Any thoughts or help would be appreciated.
I love your site it's so helpful and love all your cakes and recipes 🙂
Thanks for your help,
Erica
Rose
Erica, I have almost zero experience with gluten-free or Bob's Red Mill mixes - I'm sorry! I'd be afraid to even guess if it would work or not. My best recommendation would be to do a trial-run!
Erica Grzejka
Ok, Thank you. That's what I am going to do.
Thanks so much,
Erica
Johanna
Hello Rose, thanks in advance for all your advice. I love your website!!!
I just made the cake and came out wonderful and even with your tips. I am ready to crusting my cake, but I am wondering if I can leave it in my refrigerator for a week? when I will be ready to decorate with MMF.
And also, Can I decorate it and leave it outside for the next day?
Thanks for your help!!!
Rose
I don't think I'd bake it a full week ahead and then leave it out for 2 days. It will certainly not taste fresh anymore. You could bake it that early and freeze it and that would preserve it better.
Jessica
I am so glad you shared!! I also thought it was silly that I used and loved an adapted "cake box" recipe and was putting a lot of pressure on myself to find something new. Then I just happened to check out your recipes and this one is almost the same.. I just use Greek Yogurt!! Thanks again for sharing and inspiring!
Rose
You're welcome Jessica - and I'm happy to have you here reading!
saray
Hello rose, do you have a butter pecan recipe to share please. Thank you
Ashley C
Hi! I was wondering if you knew how many batches of this would feed 50-75 people? Was thinking of using this as a first birthday party cake. Sounds yummy.
Rose Atwater
Each batch would have around 16 servings.
Ashley C
Thank you!
Cathy
I am going to try this with cupcakes for my daughters graduation party. Any tips for making the perfect cupcakes? I do want to try a practice batch immediately.
Rose Atwater
I like to use a cookie scoop to scoop my batter into the cupcake pan/liners. That way you get cupcakes all the same size. I use a Pampered Chef Medium Scoop (2 tbsp) and do a "heaping" scoop of batter for each liner. I also have this Norpro scoop and it works just fine.
Cathy
Also, how many cupcakes do you get from a mix. And, if you use another mix with the correct ounces in it does it still turn out nicely? If so which do you suggest?
Cathy
I don't mean to bombard you with questions, but this is so exciting to be able to get answers. And in a timely manner!!!! If I make this recipe or the butter recipe that your dad likes in cupcake form can I freeze them? They would only be frozen for about 5-7 days. Or how long in advance could I bake them before the event?
Thank you so much for your help! This is a great site. Even the people who comment on here seem so nice. What a treat!!!
Rose Atwater
Personally, I don't like to freeze cupcakes... they tend to dry out. I like to bake them no more than 48 hours in advance and then cover them in an airtight container (after they're cooled) and refrigerate (unless you're serving the same day).
melissa
Hi, can somebody list the ingredients please? The link isn't working 🙁
Rose Atwater
I’m so sorry. I’m working to get this fixed asap! In the meantime, I'll email you the recipe.
Kerry
I plan to use this recipe for wedding cupcakes, any idea how many cupcakes it will yield? Thank you for your help!
Rose Atwater
It really depends on how full you fill your muffin cups, but I generally yield around 30-35 cupcakes.
Melanie
Hi, I came across your page searching for a wedding cake recipe 🙂 I AM SO GLAD THAT I DID! I love your page. I will be making the Super Moist Durable Vanilla Cake Recipe for a 12" x 2" deep pan. When I make the first batch, it will clearly not be enough. I need 7 1/2 cups of batter for a 12" pan as per Wilton's website. Can I prepare the first batch and leave it sit in a bowl while I prepare another batch to be mixed in all together?
Rose Atwater
Hi Melanie. I actually use a big bowl and mix up a double batch all at once. If that's not a possibility for you, you can absolutely mix one, then quickly mix another. If you think it'll be more than a few minutes, stick the first batch in the frig while you work, then mix together when you're done! Best of luck! Rose
Melanie
Ooooooooh thank you so much for getting back to me so quickly. My KA Pro 5 Plus (5qt bowl) can't mix more than 11cups of batter at once so i'll try a double and see what happens i'll keep you posted! Thanks again. Sooooo nerves about my first wedding cake.
Lola Thomas
Looked for over an hour "AT WORK".....please tell me how much batter in each pan. 8 inch pan/2in high your red velvet and 6 inch pan/2in high your chocolate cake. I seen where you stated you would need 10 cups for 2 tier cake but could not figure each pan out. Thank you so much. Baking your cakes for a 2 tier Birthday cake, top 6inch and bottom 8 inch, this weekend.
Rose Atwater
I don't measure batter - I fill them about halfway full.
saskia
Hi rose I tried this recipe and I was very pleased with the outcome. My question is I'm making a 12 inch round cake and I would like to know how would u go about doubling this recipe. And how many boxes will I need for that size cake
Rose Atwater
You'll need around 1.5 batches for a 12" round pan, so if you're doing 2 pans, you'll need to triple the recipe. I don't do anything special when I double or triple it - just follow it exactly multiplied.
saskia
Thank you
Sharon
How far ahead can the batter be made before baking? A few days, a week? Can the batter be frozen?
Rose
No, I do not recommend making this batter ahead of time. I have occasionally frozen extra batter and used it later, but it does change the texture of the cake so I don't recommend it.
Astrid G.
Hi Rose, Thank you for your site... So many helpful tips! I am planning on baking my daughter's 1st birthday cake in a 17x12 jelly roll pan, and wanted to make a 3 layer cake, vanilla strawberry vainlla. Should I double your recipe to make each layer? How long do you think it should bake?
Thank you!!!
Rose Atwater
I'm sorry - I'm not really understanding what you're hoping to do so I can't really answer 🙁
Renee
Hi Rose! Thank you for the recipe. Question please. I would like to use either the Pillsbury "classic yellow" and "butter" cake mix. By doing so, would I still use the box of pudding mix? Thank you!
Rose Atwater
I use pudding regardless of which mix I use (those with pudding in the mix or those without)!
Val
Can you triple this recipe? Thanks!
Rose Atwater
Yes, I've tripled it more times than I can count... almost every week 🙂
Lee Ann Turner
Rose..if the box says "pudding in the mix" like the white pilsbury cake mix I buy, do you still add a box of the vanilla pudding?
Thanks
Rose Atwater
Yes! I still add pudding even to the "pudding in the mix" cake mixes 🙂 Thank you for stopping by!
Wendie
This is seriously the best lemon curd ever! And so easy! Thank you for sharing!
Bankie
Will these cupcakes mound or are they flat-topped? I want a mound to use less icing for vintage flowers and recently read to ensure a mound, place cupcakes in 400 degree oven for 5 minutes, then reduce to 350. This seems like extra work if not necessary plus your recipe calls for much lower temp. Any advice?
Rose Atwater
Hmmm... they're round topped!? They're not huge mounds but they're definitely not flat! That's something I've never really thought about.
Neha
Hi Rose
I tried this recipe for 8" cakes few weeks ago and it turned out awesome.
I'm planning on making 2x6" round cakes. How do I decrease the recipe for that?
Also, if I make the cake on Monday, finish the icing on Tuesday and decorate on Wednesday, would it still stay fresh until Saturday?
Thanks
Neha
Rose Atwater
There's no way to cut it down that I know of - I usually bake the extra batter as cupcakes (and sell them!) or freeze it for later. I probably wouldn't recommend it... I generally don't decorate that far ahead, but depending the design and your ability to refrigerate it, it might be okay?! I'm sorry.
Lillieth Evans
Can these recipes makes cupcakes as well. Or it has to be a different recipe
Rose Atwater
Absolutely! I use it for cupcakes all the time 🙂
Patty
Rose, I have just discovered your website and I am so excited about it. I made your Red Velvet cake yesterday and it was the first time I have ever liked red velvet cake. Actually...I loved it
I need your advice on something. What brand of extracts do you prefer? (Almond and especially vanilla.) I have used Danncy vanilla for years but for some reason it seems too strong or something? lately. I can't seem to find a vanilla extract that I really like. I know everyone has a preference and I would appreciate all comments but I especially want to know your preference. Rose, please advise. Thank you in advance.
Rose Atwater
I make my own homemade vanilla (recipe here: Homemade Vanilla Extract) and I almost always use CK Extracts or Lorann Emulsions for other flavors including almond.
Patty
What brand of vanilla and almond extracts do you prefer? Do you ever use Mexican vanilla?
Rose Atwater
I make my own homemade vanilla (recipe here: Homemade Vanilla Extract) and I almost always use CK Extracts or Lorann Emulsions.
Suzanne
I notice this recipe has no vanilla extract in it...is it suppose to not have any? Thanks, unfortunately need to make this cake today so a quick response will certainly be helpful
Rose Atwater
You can certainly add vanilla extract and it will not adversely affect the recipe but no, I don't use any regularly.
Neha
Hi Rose,
I need to bake this cake in 1x10" pan. Should I double the recipe or only 1.5 times? Also, how will the temperature and timing change.
Can I bake this on Monday/Tuesday for a party on Sunday. I was thinking about freezing it first, thawing and icing on Thursday, decorating on Friday and then saving in the refrigerator until Sunday. Do you think the cake would still stay fresh?
Thanks in advance for your help.
Neha
Alissa
I plan on making this recipe for my best friend's baby shower. I'm doing a trial run this weekend. I can't wait! 🙂
Anita
Just wanted to say that I made this doctored-up vanilla cake this weekend for my son's bday and it was soooo good!! I had been using a different doctored-up recipe but was never very happy with the results because it always seemed my cakes were too dense and didn't rise enough when they were baking. This cake turned out perfectly! I baked it (without convection) for 38 min and that was it, perfect timing too. It tasted great, was light and fluffy and was so yummy! Thanks for a great recipe...I'm now going to delete all those "other" pins and keep only this one 🙂
Rose
That's fantastic to hear Anita! Thanks so much for coming back and sharing with me!! xx
Patty
Hello Rose. My question concerns how long do you beat your ingredients with the mixer? You say to mix well. Two minutes?
I love the flavor of this cake but the problem is that when I level the cake there are so many holes in the cake. After the cake is iced and is cut I don't notice the holes but it scares me before I assemble the cake. Am I not beating it long enough? Thank you for your help.
Rose
I actually haven't ever timed it but not very long. Just until it's all mixed up - maybe a minute?
Mary Anne
This is absolutely the best recipe. I would like to make cupcakes. Do I still bake at the same temp and for how long??? Thank you..
Rose
325°F for 18-19 minutes.
Jennifer Zimmerman
I have tried your chocolate cake and it was wonderful. I am trying vanilla today. Do you use instant or the cook kind of pudding?
Rose
Instant always! 🙂
Deb
Hi Rose,
Love your recipes. I've made this one and it is awesome as well. Just a general question about Pillsbury mixes. The new box no longer states "Pudding in the Mix". Do you know if the mix still contains pudding? I have a message in to Pillsbury, but have not heard back from them.
Rose
I honestly don't know. I have continued to use them in my recipes with no problems though.
Deb
Hi Rose...just spoke with a Pillsbury rep. She stated there is still pudding in the mixes. Just a box change.
Rose
Great to know - thank you!
Alessandra
Hi Rose,
Do you have any recommendations on making these cake mix recipes without eggs? My son has an egg allergy but I would still like to make him a cake for his birthday and really enjoy your recipes.
If I'm making a layered cake but only have one pan for each size, is it fine to let the batter sit (in the refrigerator) while the first layer bakes? Also, do you ever freeze extra batter for later?
Thanks in advance!
Rose
I'm sorry I don't. I haven't ever baked for any kind of special diets like that.
Mckenzi
I just finished making this cake and it wasn't great. It took quite a bit longer in the oven than stated and it turned out like corn bread? It is very weird and does not remind me of cake at all. My first question was - do you follow the instructions on the box cake THEN add the extra ingredients? I figured that's what I did wrong, but I don't see anybody posting that. I don't know. Maybe this receipe just wasn't for me. Very easy though! And you are a very very talented baker
Rose
Hi Mckenzi -
I've made this cake successfully several times. Do NOT follow the instructions on the box cake. Just use the box cake like flour. Hope that is helpful.
Rose
Hi Rose! I apologize if this has already been asked, but have you ever used a gluten free cake mix in place of the pillsbury white cake mix?
I love this recipe, but I need to adapt it for a friend. I do NOT like the taste of the gf cake mix on its own, but I thought if I could add sour cream and vanilla pudding mix it might taste a little better and not be so crumbly.
Thoughts?
Rose
I've never tried it, I'm sorry!
Kimberly
Hi Rose,
I am a newbie to cakes/cupcakes and love doing it. I am finding I can not a consistent homemade recipe for cakes/cupcakes that I can actually say, I love it and this is going in my repertoire of cakes/cupcakes. I have recently just ran across your blog and started following you. I am going to try your recipes. Fingers crossed!!
Thx for doing your blog and helping us newbies along our journey 🙂
God Bless You
Naomi
I love this recipe! I've used this to make a yellow cake and just recently, I did a vanilla cake for my daughter's birthday. It's so easy and the cake is really good. No one knew it was a modified box recipe. I'm looking forward to trying more of your recipes!
Sandra
I read all of the comments before I asked, if I make a chocolate cake from the recipe, do I only change the cake mix flavor and pudding for chocolate?
Then just follow the rest of the recipe?
Thank you for your time!
Rose
Yes! I have the chocolate version here: http://rosebakes.com/star-wars-birthday-cake-durable-chocolate-cake-recipe/
Megan R.
Hi Rose!
My son's first birthday is coming up and I will need to triple this recipe (after reading some of the other Q&As above!). I was wondering, and I apologize if it's already been asked, what type of oil do you use? Would coconut oil be too rich for this recipe or should I stick with a canola/vegetable oil? Thanks in advance. 🙂
Rose
I used vegetable oil.
PinkBaker
I loved this recipe! The only complaint I received was it was a little heavy from the oil maybe....how can I tweak that??? Less oil or add an egg???
Anne
Hi Rose - For two 9" rounds and two 6" rounds on top, should I double or triple the recipe?
Rose
You would probably need to triple for those sizes - but you'll probably have a little extra batter when you're done.
Anne
Thank you Rose. To prevent rounded tops I read to wrap the cake tins in damp cotton towels while they bake. Have you tried this?
PinkBaker
I loved this recipe! The only complaint I received was it was a little heavy from the oil maybe….how can I tweak that??? Less oil or add an egg???
Rose
I'm not sure how you'd tweak that. I've never had that complaint. 🙁
PinkBaker
I'm going to retry this recipe this weekend I'm hoping it was my error! Thanks for replying☺️
Katina
Hey Rose,
I have to make 2 6" cakes will I need to double the recipe? I also need to know how many cupcakes will this recipe make? Did you have a strawberry cake recipe?
Rose
If you need (2) 6" layers, then 1 batch is enough. If you need (4) 6" layers, you'll need to double (and you'll have some leftover).
Priyanka
Hi Rose,
Which brand sour cream you use? Sorry if this question has already been asked here.
Thanks in advance
Rose
Just the Walmart brand - Great Value.
CakenGifts.in Ghaziabad
Good recipe for vanilla cake . Thankyou so much!!!!!!!!!!
Rose
You're very welcome!
Nicole
WOW! Besides tasting delicious, I found that it crumbs less and bakes more level than other cake recipes that I've tried. (I didn't need to level any of the three tiers.) Thank you for sharing! It's my new favorite cake recipe.
Rose
Great to hear!
Alexandra
Hi, I want to make a 3 layers cake in 8" pans for each layers.
How many cups of batter does I need?
And is this enough for 60 guests?
Bonnie
I followed the recipe using 2 9" round pans . The batter is so thick it looks more like bread dough than cake mix . It's in the oven now ! Hoping it turns out okay !! Also wondered what kind of frosting you suggest
Rose
It is VERY thick batter, but it always turns out perfect!
Lynda
Absolutely perfect recipe!! First time making this cake yesterday morning for a party in the afternoon but, after reading the reviews and being an experienced baker, had confidence it would turn out well. Made 5 batches for a 16" x 2" square pan. Filled the pan a little over 2/3 full (had enough batter left for a 9" cake for the baker). As the batter is so thick, I was sure it would rise a bit over the top without spilling over and ensure full 2" cake and it did just that. I used 4 cake nails to make sure the middle cooked and the total cooking time was 70 minutes at 325°. Perfectly level cake for decorating and greatly enjoyed by all. I will definitely be using this recipe for my son's wedding cake next year. Thank you for sharing!!!
Alexandra
Hi! I'm planning a Winnie the Pooh birthday party for my 4 year old daughter. I want to make the beehive shape cake you see on Pinteest. I have want to know is this cake mix is good for that kind of cake and how much batter do I need?
Denise
Hi, I've tried this recipe and I could only find Betty Crocker. The batter was very thick so I added more water. It was still thick and hard to spread in the pans. Is that suppose to be like that? Also, do you flour your pans? I did and it stuck to the pans, I did get it out but wonder if you don't need to. Nevertheless the cake tastes good.
Rose
The batter with Pillsbury mix is VERY thick. I usually spread it with a spatula. I never add more water than listed. I use Baker's Joy or a homemade version to prep my pans.
Denise
Ok, I thought, I had done something wrong but will be trying again. Thanks for your time and information.
Denise
I have since made about 6 cakes and it's a big hit every time. Everyone loves the taste of your vanilla cake. I also have no problem with taking the cakes out of the pans with your homemade version of bakers joy. Thanks for sharing
JoMarie MacDougall
Rose,
I love this recipe but I do have one question ,
.what do you do about nut allergies? I know the package does not say contains or processed in a plant that has nuts. But what do you do or say to the customer?
I was tasked with this two days ago. So I baked a scratch vanilla butter cake because I couldn't live with myself is something we're to happen. I wasn't thrilled with the cake but it was Ok. Actually the last three cakes I made were requested no nuts due to allergies.
Any advice you could share on box mixes would be appreciated!
Rose
Hi JoMarie! I actually don't take orders when I'm told there's an allergy issue. I am a home baker and my family loves nuts! I cannot guarantee that anything in my kitchen wouldn't have traces of nut oils so I just don't take the risk. I feel like the danger is too great when I'm very uneducated about how to work completely "safe" with allergies.
Zee
Can you colour this cake for rainbow cake layers??. I'm planning to make 6-8inch-layers of different colours.
Thanks in advance
Rose
Yes, absolutely! I've done it before!
Zee
Thanks Rose for the prompt reply... after I posted this question, I read your post on the ombre cake... looks fabulous & I'm get confident to go ahead now... Thanks again...
Demetrius Palmer
What are the name of ur new cake pans and where can I get them from
Rose
Magic Line pans are my fave. You can see them here: http://amzn.to/2urRXzQ
Charlotte Placko
A small box of instant pudding weighs 1.85 oz. not 3.4. Do I use the 1.85 box or the large one of 3.4?
Alycia
Hi there! Just wondering, will one batch of this mix fill two 10 inch cake pans?
Rose
No ma'am, it's not quite enough to fill (2) 10" pans.
Mary
Would this vanills cake recipe work for Italian Cream Cake with 2 cups coconut and 1 cup chopped pecans added to the battet? Thank you.
Rose
Two cups of coconut sounds like maybe too much, but I do have an Italian Cream Cake recipe here that also uses cake mix and I add 1 cup of coconut.
sadia faraz
hello rose,
is ther any alternate for cake mix n instant pudding mix. in my area it is hard to get these products. pls help me
noemi
Hi I would like to know it your cakes Where high in the pan after baked but then they sunk down when they cool and the Side of the cake look Lumpy ..help iI have to make a wedding cake in 3days.
SHerry
How long do you beat it and what speed?
Will that one recipe b enough for 2 8 inch pans and 2 6” pans ?
Making my first Wedding cake. Thank you for quick response.
(Wedding is Sunday)
Rose
Hi Sherry, I don't time it when I mix my batter. I just mix until it's smooth and combined well. To fill (2) 6" pans and (2) 8" pans, I double this recipe.
Margarita
I am making the cake right now is the batter supposed to be thick?
Rose
Yes, very!
Jean
I am attempting to make lemon kissed cupcake recipe. Did you make mini cupcakes with thos recipe? Just want to make sure the mini ones work with this recipe. Thanks
Hurtarte Sylvia
Hello Rose
Two questions . Base on your experience is Pillsbury is better then others cake mixes?
Can I use the cake mix for bunt cake?
Thank you
Rose
Pillsbury is my favorite for sure!
Kerri
Hi Rose! Where did you purchase those square pans at? And how many layers did you make each tier? I’m doing a wedding cake in a few weeks and I myself am a self taught Baker. Thanks!!
Rose
I ordered them on Amazon here: https://amzn.to/2urNhP0
Palak
Hello Rose,
I found your recepie. I am baking today. Recepie was posted in 2010. Do you still use this recepie as is or any changes. Since lot has been changed in box mix. Also can you use this recepie for wedding cake.
I will appericiate your comment,
Thank you,
Rose
I still use the exact recipe and yes, I've used it for dozens of weddings!
Palak
Rose, thank you so much for your prompt reply. I truly appericiate it.
God bless you for wonderful work.
Palak
Cheryl Kirksey
Hi Mrs. Rose. I’m wondering if you still respond to this post. I love watching your stuff. ❤️❤️❤️
Rose
When I have time, I do 🙂
Rosa hernandez
can this cake recipe use fr cupcakes!??
Rose
Absolutely, I've made thousands of them!
Jamie
hi, I was wanting to try this recipe but I'm making it in a half of sheet cake size, so what measurements should I use with the ingredients
A.M
Hi rose, can you use milk in this recipe instead of water?
Rose
Yes 🙂
Queenie Coe
Good evening I want to know the recipe for a 12÷12×2&14×14×2 &10×10×2 square pan and I would like to know how much batter for each pan
Brianna Munn
Hi I am very excited about trying out this recipie I’m an avid baker and I make cupcakes and cakes all the time but am going to attempt my first wedding cake (not for an actual wedding) I am also a teen so any advice you can give me for this wedding cake would be very appreciated if it turns out well Lord be willing I’ll get better and be able to open my dream bakery
Dawn
Does this recipe carve well?
Rose
Yes!
Dawn
Thanks for your reply! I did bake this the other day just to sample it and it turned out great and my taste testers loved it! Will definitely be using your recipes from here on out! ~~Dawn
Rachel Hall
I love seeing your recipes! I bake a lot and I've started getting some questions about wedding cakes. Where did you find your cake pans from? If I wanted to make this recipe a vanilla bean cake what would be your recommendation? Thanks so much!
Francina
Can this recipe be modified to make a lemon flavored cake by substituting the water for lemon juice?
Rose
I usually substite a lemon cake mix and lemon pudding.
Grace
HelloRose, I have used you vanilla cake recipe and your buttercream frosting. I do have some trouble with the frosting. My problem is sometimes my frosting is dry. I made a rose swril cake. It looked great but when I went to slice it the roses were dry and crumbly. I also need your help. My grandaughter requesed a funfettti cake. Do you have a recipe. And a suggestion for a filling and frosting that compliments the cake. I will be stacking it.
Rose
Just add more milk (a tablespoon at a time) until you get the frosting to a consistency that you're happy with. I just substite Pillsbury Funfetti mix in this recipe. Or you can add rainbow jimmies for the same effect (NOT rainbow sprinkles - be sure to get the jimmies).
Grace Magallanes
Thank you for your quick response. I will be using Pillsbury funfetti cake mix . I don’t want it to taste like a box cake .Do I add vanilla pudding mix and sour cream same as your vanilla cake recipe? I will be making the funfetti the bottom of a 2 tiered 2x10. And top will be vanilla 2x8.
Jennifer Madrid
Hi. I am planning to use this recipe for an upcoming wedding and the cake that you show that you made for your brother is about exactly how I plan to make mine. What size cake pans did you use for each layer and about how many batches of this recipe did you make? Also, for each cake layer that is baked, did you cut them in half or did you tier them just as is (leveled of course? Thank you!
Rose
I'm pretty sure they were 6", 10" and 14" pans. I did not torte the layers of cake.
Dawn
Hi Rose!
I have made this recipe twoce now and it is loved! I have a new question: can I use something like Egg Beaters for the egg whites? If not what do you do with ALL of the yolks?
Rose
Yeah - I never use egg whites for that very reason, but I do highly recommend using Egg Beaters if you want to do egg whites. And it'll take 2/3 cup.
Dawn
Thank you so much!
Nancy
I loved this recipe. It was easy to make and tasted delicious with the white chocolate pudding mix. My cake had raspberry filling with cream cheese icing, topped with shaved white chocolate and fresh raspberries. It got rave reviews from my family.
Jennifer
I love this this recipe. How long do you cook cupcakes?
Kera
Hi Rose!
I love this cake! Have used it for it for several tiered cakes and everyone raves about It! I want to try a red velvet version (on a time crunch so using the box versions help!) I was wondering what kind of pudding you think would pair best with this? White chocolate (would it make it more pink?) Or regular chocolate (too dark?) Any ideas would help! Thank you!
Rose
Hey Kera - I have a similiar recipe for red velvet here: http://rosebakes.com/red-velvet-cake-with-cream-cheese-buttercream/.
Kera
Thanks so much!
Jenna
Any recommendations for cook time for cupcakes?
Rose
19 minutes at 325°F.
M.G
This cake recipe looks so good! I really would like to try it. I'm trying to make a 1/2 Sheet cake using this recipe. Do u think u can help me figure out the exact measurements please? The cake is due next Saturday June 2nd. My pan size is a 12×18 Sheet pan...please Help!!!
Flora Barrett
Help please
Am making a three layer wedding cake
10", 8", 6".(2 pans of each.
How many boxes will I need?
Rose
4-5 boxes, depending on how full you fill your pans.
Kathryn
Hi Rose, I've been following you for awhile now. I've tried the white cake recipe from Grey&Yellow post and your Red Velvet a number of times. Perfection every time. I've been inspired by you and am following a dream. Making my son's Wedding cake and just landed a job in a bakery. Self taught from blogs,video and Pinterest post. Thank you for your inspiration. Hoping to have my own home business eventually.
Rose
That's amazing Kathryn! Thanks so much for sharing <3
Theresa Arndt
I don't have a scale about how much extra in dry cups (or portions thereof) is 3oz?
Rose
I estimate it to be about half a cup.
Anne
Rose, now the pudding mixes are smaller too! Geez
Grace
I need to make cupcakes for a church function. How long should I bake using this recipe. Also is it the same using your chocolate cake and strawberry recipes. I want to make all three flavored cupcakes
Thank You
Rose
Bake for 19 minutes at 325°F. Yes - I bake all cupcakes for the same amount of time!
Dina Mercado
Hi there. Now I'm confused. Do we use the sour cream or not? It's included in the recipe, but in the comments, someone questioned using the sour cream. I believe you answered that you had made a mistake, and it shouldn't be added. I have to make this cake for Wednesday, so I need to clarify that. Thank you. I enjoy all your recipes.
Rose
Yes, use the sour cream. I'm not sure what you read in the comments but the recipe card is correct. Thanks!
Ashley
Would “cooked” pudding work? Or is it strictly instant?
I just realized that my cupboard seems found of COOKED pudding mix!
Thank you
I love your site! You have been so interesting and informative!
Rose
Hi Ashley - I've only ever used the dry instant pudding mix. I honestly can't say how the cooked would work.
Amber
Delicious! I used about 5 Tbs of cake flour instead of more cake mix. Baked in convection oven at 300 degrees for 30-35 mins. Perfect! Stacked well, tasted good, moist and sturdy. Thank you!
Rose
Awesome!!
Heather
Hello! Do you use the same exact recipe for all flavor of cakes? So you would still use sour cream in a strawberry cake, carrot cake and so on?
Thanks for your help
Rose
Yes!
Gabriela Sosa
I love this recipe & the chocolate one. They are my go-to for cake & cupcakes! Do you have a boxed recipe for strawberry?
Rose
I actually have two 🙂 This one is the first I used : strawberry cake recipe. But then I started using a new recipe because we liked it better AND strawberry pudding is hard to find these days. You'll find it here: best strawberry cake ever.
Gabriela
Ok great, thank you!
Beverlea
This is by far my favorite cake recipe =) I used your recipe to make my sister's wedding cake 2 and a half years ago and it has been requested for EVERYONE's birthday since then. Currently have this in the oven for my dad's 50th birthday party tomorrow!!!
Rose
I'm so, so happy to hear this Beverlea! Happy Birthday to your Dad!
Elizabeth
Hi. Thanks for the recipe. About how many cupcakes will this batter make? Thank you.
Rose
For me it makes around 30-35.
Sima
Hi Rose,
Thanks for the wonderful tips & recipes on your site, which are so useful!! When I make this recipe followed exactly, it ends up being too dry to mix with the extra 3 oz of cake mix added to the Pillsbury 15 oz box. I’ve made this & your chocolate cake version of this recipe multiple times & it tastes great & is very sturdy but I only have the too dry the batter issue with this vanilla cake. Can I leave out the extra 3 oz vanilla cake mix or use larger size eggs or more oil/water to ensure there’s no powder left in the batter before baking?
Thanks!
Rose
That's strange?! I use this recipe all the time and I've never had this problem!
Cora Barkhuizen
Rose, I lived in South Africa.
I like your receipe but I think there is no hope to get the brand of cake mix you mention here. Is there hope for something else? What do you suggest for a replacement.
Patricia A Jones
i love your post, page etc. i love to cook. i have so many questions. one question is how to convert cakes(scratch also) to cupcakes? how many does it make?
Charlotte
Can you freeze this cake
Rose
Yes 🙂 Just wrap it really well with multiple layers of plastic wrap.
Gramma Cakes
I have been using Pillsbury cake mixes for over 30 years and was devastated when they changed their box size. I have five ovens and I mix up a lot of batter in each of my large bowls to bake several cakes at once. I always lower my ovens to 335° and bake for exactly 36 minutes. No matter what size. Unless I overfill my pans, they always come out perfect at 36 minutes. Every now and then it might take an extra five minutes. I have never had a problem with these not stacking up well for tiered or layered cakes. When they first change their cake mix boxes I would just always grab an extra box and make an extra six or 8 inch cake that I would bake and then just put in the freezer. After my collection of little cakes started growing I just started adding 1/3 cup of flour, a big spoonful of sour cream (guessing 1/4 cups) and a teaspoon of vanilla. They bake up wonderfully. 36 minutes at 335.
I love your blogs and gave this a try. Was skeptical as to how thick it was but it was delish! Thanks!
Gina
I want to make this recipe tomorrow in a 9 by 13 pan and wanted to know if I would need to double the recipe to get the cake thick enough to be able to split and fill with frosting or will one recipe bake tall enough to split? Or maybe make two cakes and stack after frosted? Thanks!
Rose
I'm so sorry - I got behind on comment approval and missed this. I usually do a double batch for a 9x13 and have a little extra batter for cupcakes.
Gina
Hi Rose! Thank you for being such a great source of information, inspiration and advice. I’ve made your vanilla and chocolate cake several times. I have an order for a carrot cake that needs to be covered in fondant with a lot of other fondant pieces on top and I’m nervous to use my usual go to scratch carrot cake recipe Because it is too moist and would get smashed under all the fondant. What is your advice to converting this recipe with a carrot cake? I was thinking to still use the vanilla pudding and loading up on spices, nuts and even grade in some more fresh carrots. Thanks!
Gina
Hi Rose! Thank you for being such a great source of information, inspiration and advice. I’ve made your vanilla and chocolate cake several times. I have an order for a carrot cake that needs to be covered in fondant with a lot of other fondant pieces on top and I’m nervous to use my usual go to scratch carrot cake recipe Because it is too moist and would get smashed under all the fondant. What is your advice to converting this recipe with a carrot cake? I was thinking to still use the vanilla pudding and loading up on spices, nuts and even grade in some more fresh carrots. Thanks!
Rose
Trial and error is all I can recommend here. Most cake mix recipes can be adapted pretty easily to make a more stable cake. But adding the fruit and nuts will make it softer to some degree.
Leslie Brockert
This recipe is so good and it work so well with other flavors too. I used it to create a tie dye cake for a little boy over the weekend. Since that was something new for me, I baked some practice layers. This doctored recipe is so moist and delicious. And I agree about using Pillsbury. It's THE best white cake mix, in my opinion. So so good. Anyway, I just happily ate some more of the practice cake and it's delicious even without a single bit of frosting. Love it!
Talie
Hi I bought your book, "Cake decorating For Beginners". I am planning on making your Pancake cake but the recipe for your "Basic Vanilla Cake" in the book is different than the one listed above that I followed from the link of your Pancake cake. Which recipe is better to create that cake? Thanks in advance.
Rose Atwater
I prefer the recipe here on the blog for "doctored cake mix" but if you prefer a from-scratch recipe, then the one in the book is the one you'll want!
Megan L
Hi! I loved this recipe when I found it almost 8 years ago! So much so that I came back to it today. However, I can’t remember the texture/thickness that I used to get and am panicking that mine was too thick this time. Back in the day I did not have a food scale so I would eyeball what 3oz of extra APF would look like; today I used a food scale and 3oz was more than I think I had used in the past. The consistency is was so thick today I could barely mix everything together. I ended up adding about another 1/2 cup of water but it was still pretty thick. I have two 8” rounds in the oven now and will update on the status afterwards but did I do something wrong? Anyone else come across this? TIA!
Rose Atwater
The batter is really thick for this recipe! Don't panic - I'm sure it'll come out great!
Terrie Antalek
Rose,
Now that most cake mixes have shrunk again to 13.25 oz. How would you change this recipe?
Jason
Hi. Loved this recipe! Do you have a chocolate version?
Susan
Great to hear! Basically just switch out the flavor of the cake mix and pudding mix to make any flavor.
Here's the link for chocolate cake version: https://rosebakes.com/star-wars-birthday-cake-durable-chocolate-cake-recipe/